Bakkwa
panganan mligi saka Cina
Bakkwa, uga dikenal kanthi jeneng rougan, minangka produk daging garing legi Cina sing padha karo jerky .
 Chinese bakkwa made from pork | |
| Jeneng liyané | Rougan |
|---|---|
| Panggonan asal | China |
| Tlatah utawa praja | Fujian |
| Woworan pokok | Dried meat |
 Buku masakan: Bakkwa  Médhia: Bakkwa | |
Bakkwa digawe kanthi teknik pengawetan lan persiapan daging sing asale saka China . [1] Cara produksi umume tetep ora owah sajrone pirang-pirang abad, nanging teknik kasebut wis saya apik. Biasane digawe saka daging babi, daging sapi, utawa daging domba, sing diolah nganggo rempah-rempah, gula, uyah lan kecap, banjur dikeringake ing rak udakara 50 to 60 °C (122 to 140 °F) menyang kegiatan banyu pungkasan antara 0,60 lan 0,69. [2]
Rujukan besut
- ↑ Leistner, Lothar (1999). Lund, Barbara M.; et al. (èd.). The microbiological safety and quality of food: Volume 1. Gaithersburg: Aspen Publishers. kc. 306. ISBN 978-0-8342-1323-4.
- ↑ International Commission on Microbiological Specifications for Foods, èd. (2005). Micro-organisms in foods 6: Microbal ecology of food commodities (édhisi ka-2nd). New York: Kluwer Academic / Plenum Publishers. kc. 68. ISBN 978-0-306-48675-3.